Shilpa Uskokovic

Cool, pretty, but then you go to slice the bar and like that lemon pushes down into the, do you know what I'm saying?

Yes, and it smushes it.

Sad.

So then I thought, okay, what am I trying to do here with Whole Lemon Bar?

So what I'm trying to do is I'm trying to extract the oil from the skin, the bitterness, like the pithiness, like all those things that make lemon, lemon.

So I'm like, I don't need the matter, like the physical matter.

So what if I just blend it and extract all of those things and then strain it out?

And I did that, and it looked like a normal lemon bar.

But then when we ate it, you got that kind of really punch of lemon.

And I'm like, this is it.

Yes, like, you know, you can use extract to get intensity, and it's like that, but different.

Yeah, it's hard because you can't do oil, extract, yeah.

Thanks.

Yeah, it's like when I put up the first iteration of the blended and strained, we're just like, this is so easy.

I was overcomplicating it.

As we do.

As we do, yeah.

Yes, I pick those out.

I think the seeds would just be pushing it too far in the bitter realm, possibly.

Yeah, yeah, yeah.